Quality grades reflect the flavor and tenderness of meat
and
are primarily determined from carcass maturity and the amount of fat
within
the meat (i.e. marbling or intramuscular fat).

Quality Grades

Beef quality refers to the expected eating characteristics
(tenderness,
juiciness and flavor) of the cooked product. USDA Quality Grades
are used to reflect differences in expected eating quality among
slaughter
cattle and their carcasses. There are eight USDA Quality Grades
for
beef:

USDA Prime

USDA Choice

USDA Select

USDA Standard

USDA Commercial

USDA Utility

USDA Cutter

USDA Canner

Within a maturity group, marbling (the amount and distribution of
intramuscular fat) within the ribeye is the primary determinant of USDA
Quality Grade. Visual evaluation of marbling in the ribeye (at
the
12th rib cross-section) are related to differences in eating quality of
beef. Beef cuts with high levels of marbling are more likely to
be
tender, juicy and flavorful than the cuts with very low levels of
marbling.
Studies suggest that beef from carcasses grading at least USDA Select
are
likely to acceptable in eating quality for most consumers.

Percent
of Intramuscular Fat For USDA Quality Grades<>>

Percentage Intramuscular Fat

USDA Quality Grade

Degree
of Marbling

11% and Above

Prime+

Abundant
00-100

9.5% - 11%

Prime°

Moderately
Abundant 00-100

8% - 9.5%

Prime-

Slightly
Abundant 00-100

7% - 8%

Choice+

Moderate
00-100

5% - 6%

Choice°

Modest
00-100

4% - 5%

Choice-

Small
00-100

3.5% - 4%

Select+

Slight
50-100

3% - 3.5%

Select-

Slight
00-50

2.5% - 3%

Standard+

Traces

2.5% and Below

Standard-

Practically
Devoid

<>
Photographic Standards For USDA Quality Grades

>

Prime

Choice

Select

Standard

Commercial

Maturity
The age of a beef animal has a direct effect on tenderness of the meat
it produces. As cattle mature, their meat becomes progressively
tougher.
To account for the effects of the maturing process on beef tenderness,
evaluations of carcass maturity are used in determining USDA Quality
Grades.
There are five maturity groupings, Designated as A through E below.

Approximate ages corresponding to each maturity
classification
are:

A - 9 to 30 Months

B - 30 to 42 Months

C - 42 to 72 Months

D - 72 to 96 Months

E - More Than 96 Months

This table assumes that firmness of lean is comparably
developed
with the degrees of marbling and that the carcass is not a "dark
cutter."

Note:
Carcass less than 48 months can grade prime
through
standard.
Carcass over 48 months grade commercial through canner
Carcasses between 30 and 48 months (B maturity) need more marbling
to remain in the same grade as a carcass under 30 months.

Dark CutterDark cutting beef or beef that is usually
dark
in color can lower the quality grade of all quality grades by one full
grade. It does not affect the grades of cutters and canners.